My Moms Chocolate Mint Candy Recipes

CHOCOLATE MINT CANDY (FUDGE)

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk.
• Remove from the heat; stir in vanilla.
• Spread half into a waxed paper-lined 8-in. square pan; (I personally prefer to line the pan with foil and grease the foil with butter) chill for 10 minutes or until firm.
• Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth.
• Stir in peppermint extract and food coloring.
• Spread over bottom layer; chill for 10 minutes or until firm.
• Warm remaining chocolate mixture if necessary; spread over mint layer.
• Chill for 2 hours or until firm.
• Remove from pan; cut into 1-in. squares.

MY MOM'S CHOCOLATE MINT CANDY

Steps:

• Mix ingredients for filling and form it into 1 inch patties using your hands.
• Dip into the premelted coating ingredients and cool on a sheet of wax paper.

LAYERED MINT CANDIES

Steps:

• Line a 13x9-in. pan with foil. Grease foil with butter. , Microwave 1 pound candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into prepared pan, reserving half. Microwave remaining white candy coating until melted; stir in extract and, if desired, food coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate until firm, about 10 minutes. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate until firm, about 1 hour. , Using foil, lift candy out of pan, then remove foil. Cut into 1-in. squares. Refrigerate in an airtight container.

MOM'S MINT CHOCOLATE CANDY

Steps:

• Melt 1 pound chocolate bark and chips in microwave. Stir until smooth.
• Pour ½ of mixture into waxed lined 13x9x2-inch pan. Chill 20 minutes or until set.
• Set aside rest of chocolate for top layer.
• Melt ½ pound vanilla bark. Stir until smooth. Add flavoring and color. Add cream if too thick to spread over bottom layer. Chill until set.
• Remelt first batch of left over chocolate and pour over the top of the other two layers.
• Leave at room temperature. Cut into serving pieces when set.

CHOCOLATE MINT CANDIES COOKIES

Steps:

• In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
• Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

CHOCOLATE MINT DREAMS

Steps:

• Preheat oven to 375°. Cream together butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cooled chocolate and extract. Gradually beat in flour. Stir in chocolate chips. (Dough will be soft.), Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, mix butter, confectioners' sugar, extract and enough milk to achieve desired consistency. If desired, tint green with food coloring. Spoon icing onto cookies., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over tops.

CHOCOLATE MINT CANDY

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.